The 3 Ingredient Cookie
Some days, my daughter asks for a sweet treat with tea, and I always keep my promise to make something delicious. For any mom on maternity leave, you can relate—bad weather, family at work, an empty fridge, and a baby at home.
How to Make the 3 Ingredient Cookie
Follow the recipe below, and be sure to read the FAQs and pro tips for the best 3 Ingredient Cookie.
Prepare the Butter: Place room temperature butter in the mixer bowl and use the paddle attachment to beat it at medium speed.
Add Sugar: Pour in the sugar and whisk until the mixture is light and fluffy.
Add Flour: Sift flour into the bowl and beat until all ingredients are combined into a dough.
Shape the Dough: Put the dough on a flat surface, form it into a lump, and roll it into a sausage shape. Use your fingers to create sharp corners, forming a long rectangular prism.
Coat with Sugar: Evenly cover a parchment sheet with a layer of sugar, then roll the dough on the sugar to coat each side.
Chill the Dough: Wrap the dough in cling film, shape it, and refrigerate for an hour.
Slice and Bake: Remove the film and cut the dough into 1 cm thick slices. Place the squares on a parchment-lined baking sheet and bake at 325°F for 20 minutes.
Store: Store cookies in a box or container with an airtight lid.
FAQs:
Why aren’t my 3 Ingredient Cookies crunchy?
Ensure you beat the butter and sugar until light and fluffy and use superfine sugar, which combines faster with the butter. Follow the recipe’s flour amount and baking time. High-quality butter is crucial.
Why are my 3 Ingredient Cookies hard?
If the cookies are tough, you may have used insufficient butter. Watch the baking time carefully; if they’re sticky inside, bake for a few more minutes. Precision is key in baking.
Can I use bread flour for 3 Ingredient Cookies?
Yes, you can use bread flour, either alone or mixed 1:1 with all-purpose flour. Note that cookies made with bread flour may be darker and flatter due to the high protein content.
How can I make superfine sugar at home?
If you don’t have superfine sugar, process granulated sugar in a hand blender at high speed for 1-2 minutes. Let the sugar dust settle before opening the lid.
Can you freeze 3 Ingredient Cookies?
Yes, you can freeze the dough. After wrapping it in cling film, place it in the freezer for up to six months. Thaw overnight in the fridge or for a few hours at room temperature before baking.
Baking Tips for the 3 Ingredient Cookie:
- After refrigerating the dough, you can freeze it for up to six months. Thaw before baking.
- Store baked cookies in an airtight container to prevent them from drying out.
DON’T LOSE THE DELICIOUS RECIPE! GO FOLLOW US OVER ON INSTAGRAM, FACEBOOK AND PINTEREST FOR MORE RECIPES!
Don’t lose this delicious recipes:
The 3 Ingredient Cookie
Some days, my daughter asks for a sweet treat with tea, and I always keep my promise to make something delicious.
Ingredients
- 6 oz. (3/4 cup) butter, room temperature
- 3.5 oz. (1/2 cup) superfine sugar
- 9 oz. (2 1/4 cups) all-purpose flour
- Raw or large-granulated sugar for coating (1/2 cup is plenty)
Instructions
- Beat butter with sugar in a mixer until light and fluffy.
- Sift flour into the bowl and knead the dough.
- Lay the dough on a flat surface and form a long rectangular prism with your hands.
- Roll the dough in a layer of sugar, wrap in cling film, and refrigerate for an hour.
- Cut the dough into squares, place on parchment, and bake for 20 minutes at 325°F.
Notes
- Soften butter to room temperature for easy whipping. If short on time, cut it into pieces and soften it in the microwave.
- Make superfine sugar at home by blending granulated sugar until fine.
- The dough doesn’t expand much during baking, so place the squares close together.